Zack Bruell brings another 'Z' product to Heinen's

Revered Cleveland chef Zack Bruell has expanded his new line of eponymous products that are sold exclusively in all Northeast Ohio Heinen's stores, and he is anticipating this line of business will grow. The most recent product to line store shelves is a 17-ounce extra virgin olive oil that is served in all five of his restaurants (Cowell & Hubbard, Chinato, L'Albatros, Table 45, and Parallax), and is produced in partnership with California-based Corto Olive.The foray into his “Z” line began last November with a rollout of six coffee blends produced by his restaurants' coffee supplier, Brecksville-based Caruso's Coffee. Five of the blends are named for each eatery within which it is served. The artisan roaster and Mr. Bruell's sixth blend is a “hot lips” infused with chocolate, maraschino cherries and hot pepper flakes. “The coffee line took off,” Mr. Bruell said. “We're competing with Peet's and Starbucks, but our coffee is fresh and local. That money is staying local.” More products may be in the works, with a line of salad dressings as a possibility.Developing a prepared foods line is another ideal product line extension, Mr. Bruell said, noting Cowell & Hubbard already applies the sous vide method of cooking at a lower temperature beef cheeks, pork shanks and other meats and vegetables in airtight plastic bags, which seals flavor.

“I hope I get to do more. It's a great marketing opportunity for me,” he said. “The Heinen's demographic is pretty much the same as my demographic. People are shopping at Heinen's not necessarily according to price, but for quality.”

Cocktails 101

The opening act was a palate refresher of strawberry sangria, concocted of dry white wine, strawberry syrup, strawberries and a couple other simple ingredients. Each of Dave Hridel's subsequent trio of cocktails — a strawberry/rhubarb tequila Collins, a strawberry solstice and the new old-fashioned — delighted patrons, based on the myriad of depleted beverage glasses. Strawberries, the brief in-season fruit, played a starring role. The June 23 farm-to-bar cocktail class at Spice Kitchen + Bar was the first of a four-part summer series at which Mr. Hridel, Spice's bar manager, aims to educate attendees with his DIY approach to making cocktails. “We're taking food from the earth that is at its peak freshness, and showing people why and what we're doing is so delicious and unique,” Mr. Hridel said. “We want to show people what it means to be farm to bar.The first workshop on Spice's patio drew about 30 guests, and Spice hopes to about double that attendance. Each class includes cocktail recipes and seasonal small plates. The next event, featuring blackberries, is July 21, followed by peaches on Aug. 25 and apples on Sept. 29.“I'm already starting to work on my blackberry cocktail recipes,” Mr. Hridel said. “I'm working on a lovely blackberry liqueur with various spices, thyme and alcohol that will show up in some format.”

Classes are $40 per person excluding tax and gratuity. For more information, visit its website.Spice Kitchen and Bar, 5800 Detroit Ave., Cleveland. 216-961-9637.

Food Network Stars align

Are you a fan of this season's “Food Network Star,” featuring as a contestant local chef Chris Hodgson? Then you don't want to miss a special “Food Network Stars” collaborative dinner from 6 to 11 p.m. on Saturday, July 13, at Hodge's Cleveland, featuring Mr. Hodgson, Damaris Phillips, Rodney Henry, Stacey-Poon Vinney and Viet Pham. Tickets are $100 for the event that benefits Milan-based Veggie U, a nonprofit that focuses on educating children about healthy food. For details, go here.Hodge's Cleveland, 668 Euclid Ave., Cleveland. 216-771-4000.